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Spring Pea & Asparagus Salad with Lemon Dill Vinaigrette
THE MESSY BAKER BY JENNY14Ingredients
17Minutes
330Calories
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Ingredients
US|METRIC
7 SERVINGS
- 4 red potatoes (cut in half and quartered)
- 10 oz. English peas
- 10 oz. snap peas
- 1 lb. asparagus (woody ends trimmed + cut into 2-inch pieces)
- 1/4 cup fresh dill (roughly chopped)
- 1 cup Parmigiano Reggiano (shavings)
- 1/2 cup olive oil
- 2 lemons
- 1 tsp. Dijon mustard
- 2 Tbsp. parmigiano-reggiano (grated)
- 2 Tbsp. fresh dill (chopped)
- 1/2 tsp. honey
- salt
- pepper
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NutritionView More
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330Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories330Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium380mg16% |
| Potassium830mg24% |
| Protein12g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate30g10% |
| Dietary Fiber8g32% |
| Sugars6g |
| Vitamin A30% |
| Vitamin C140% |
| Calcium30% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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